Recent Approaches to the Formulation, Uses, and Impact of Edible Coatings on Fresh Peach Fruit.

Peaches are among the most well-known fruits in the world due to their appealing taste and high nutritional value. Peach fruit, on the other hand, has a variety of postharvest quality issues like chilling injury symptoms, internal breakdown, weight loss, decay, shriveling, and over-ripeness, which makes a challenging environment for industries and researchers to develop sophisticated strategies for fruit quality preservation and extending shelf life. All over the world, consumers prefer excellent-quality, high-nutritional-value, and long-lasting fresh fruits that are free of chemicals. An eco-friendly solution to this issue is the coating and filming of fresh produce with natural edible materials. The edible coating utilization eliminates the adulteration risk, presents fruit hygienically, and improves aesthetics. Coatings are used in a way that combines food chemistry and preservation technology. This review, therefore, examines a variety of natural coatings (proteins, lipids, polysaccharides, and composite) and their effects on the quality aspects of fresh peach fruit, as well as their advantages and mode of action. From this useful information, the processors could benefit in choosing the suitable edible coating material for a variety of fresh peach fruits and their application on a commercial scale. In addition, prospects of the application of natural coatings on peach fruit and gaps observed in the literature are identified.

Tea Harvesting and Processing Techniques and Its Effect on Phytochemical Profile and Final Quality of Black Tea: A Review.

Tea (Camellia sinensis) has grown for over 300 years and is recognized worldwide as among other well-renowned crops. The quality of black tea depends on plucking (method, standard, season, and intervals), withering and rolling (time and temperature), fermentation (time, temperature, and RH), drying (temperature and method), and storage conditions, which have a high influence on the final quality of black tea. At the rolling stage, the oxidation process is initiated and ends at the early drying stage until the enzymes that transform tea polyphenols into thearubigins (TRs) and theaflavins (TFs) are denatured by heat. By increasing fermentation time, TRs increased, and TF decreased. Each is liable for black tea's brightness, taste, and color. The amino acids and essential oils also grant a distinctive taste and aroma to black tea. Throughout withering, rolling, and fermentation, increases were found in essential oil content, but during drying, a decrease was observed. However, the Maillard reaction, which occurs when amino acids react with sugar during drying, reimburses for this decrease and enhances the flavor and color of black tea. As compared to normal conditions, accelerated storage showed a slight decrease in the total color, TF, and TRs. It is concluded that including plucking, each processing step (adopted technique) and storage system has a remarkable impact on black tea's final quality. To maintain the quality, an advanced mechanism is needed to optimize such factors to produce high-quality black tea, and an objective setting technique should be devised to attain the desirable quality characteristics.

Effects of Different Probiotics on the Volatile Components of Fermented Coffee Were Analyzed Based on Headspace-Gas Chromatography-Ion Mobility Spectrometry.

Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) was used to study the effects of four kinds of probiotics on the volatile components of fermented coffee. The fingerprints showed that 51 compounds were confirmed and quantified, including 13 esters, 11 aldehydes, 9 alcohols, 6 ketones, 3 furans, 5 terpenes (hydrocarbons), 2 organic acids, 1 pyrazine, and 1 sulfur-containing compound. After fermenting, the aroma of the green beans increases while that of the roasted beans decreases. After roasting, the total amount of aroma components in coffee beans increased by 4.48-5.49 times. The aroma differences between fermented and untreated roasted beans were more significant than those between fermented and untreated green beans. HS-GC-IMS can distinguish the difference in coffee aroma, and each probiotic has a unique influence on the coffee aroma. Using probiotics to ferment coffee can significantly improve the aroma of coffee and provide certain application prospects for improving the quality of commercial coffee beans.

Theabrownin Isolated from Pu-Erh Tea Enhances the Innate Immune and Anti-Inflammatory Effects of RAW264.7 Macrophages via the TLR2/4-Mediated Signaling Pathway.

Theabrownin (TB) is a tea pigment extracted from Pu-erh Tea. The effects of TB on innate immunity and inflammation are not well understood. Herein, the effects of TB on innate immunity are investigated using RAW264.7 macrophages. We found that TB promoted the proliferation of RAW264.7 macrophages, altered their morphology, enhanced their pinocytic and phagocytic ability, and significantly increased their secretion of nitric oxide (NO) and cytokines, all of which enhanced the immune response. Additionally, TB inhibited the release of inflammatory signals in RAW264.7 macrophages primed with lipopolysaccharide (LPS), implying that TB modulates the excessive inflammation induced by bacterial infection. A Western blot showed that TB could activate the toll-like receptor (TLR)2/4-mediated myeloid differentiation factor 88 (MyD88)-dependent mitogen activated protein kinase (MAPK) and nuclear factor-κB (NF-κB) signaling pathway and the TLR2-mediated phosphoinositide 3-kinase (PI3K)-AKT signaling pathway, enhancing the immune functions of RAW264.7 macrophages. TB also inhibited the phosphorylation of core proteins in the MAPK/NF-κB/PI3K-AKT signaling pathway induced by LPS. In addition, we analyzed the transcriptomes of RAW264.7 macrophages, and a Kyoto encyclopedia of genes and genomes (KEGG) enrichment analysis revealed that TB modulated thetoll-like receptor signal pathway. A gene ontology (GO) enrichment analysis indicated that TB treatment strongly modulated the immune response and inflammation. As a result, TB-enhanced innate immunity and modulated inflammation via the TLR2/4 signaling pathway.

Pu-erh tea and theabrownin ameliorate metabolic syndrome in mice via potential microbiota-gut-liver-brain interactions.

Metabolic syndrome (MS) is a common metabolic disorder characterized by obesity, insulin resistance, cardiovascular disease and gut microbiota dysbiosis. Pu-erh tea and its ingredient theabrownin have known functions on the reduction of body weight gain and fat accumulation. However, few studies systematicly analyze the different contributions and mechanisms of their anti-metabolic syndrome functions through multi-omics combination analysis. Here, we used metagenomics, transcriptomics and metabolomics technology to investigate the anti-metabolic syndrome mechanism of Pu-erh tea and theabrownin in MS mice. Our results suggested that Pu-erh tea and theabrownin interventions could improve the physiological functions of liver, jejunum and adipose tissues in MS mice. Hepatic transcriptome revealed that both interventions could regulate the circadian rhythm pathway. Glycerophospholipid and linoleic acid metabolism were also modulated by both interventions through serum and brain metabolome analysis. Faecal metagenome demonstrated that both interventions could increase the relative abundance of Clostridiales bacterium 42_27, Blautia coccoides and Firmicutes bacterium ASF500, but decrease the relative abundance of Brevundimonas vesicularis. Otherwise, compared with Pu-erh tea, theabrownin markedly upregulated the levels of hepatic antioxidants (i.e., SOD, GSH), prominently downregulated hepatic inflammatory factors (i.e., IL-1, IL-6, TNF-α) and malondialdehyde oxidant, but modestly reduced obesity-associated short-chain fatty acids in faeces in MS mice. Taken together, our data provided insights into the homogeneous and heterogeneous natural biological functions of theabrownin and Pu-erh tea in the treatment of metabolic syndrome.

Screening and identification of biogenic amine oxidase producing strains in Sanchuan Ham and their effect on biogenic amine accumulation.

Sanchuan ham is a kind of popular fermented meat product in China. To understand the role of microorganisms in reducing the accumulation of Biogenic amine (BA) during ham fermentation. Biogenic amine oxidase-producing strains were screened and identified using color development method on double-layered plate, oxidase test, high-performance liquid chromatography (HPLC), physiological, biochemical methods, and 16 S rDNA. And then a model for simulated fermentation of Sanchuan ham was developed using the strains as single or mixed starter cultures. The results showed that two biogenic amine oxidase-producing strains were identified as Enterococcus faecium and Enterococcus faecalis from Sanchuan ham by compared to the NCBI database. And the mixed starter cultures showed a more remarkable effect on the decreased production of BA compared to single starter cultures, especially cadaverine and tyramine. The cadaverine was decreased from 92.74 ± 2.44 mg/Kg to 53.95 ± 2.69 mg/Kg and tyramine was decreased from 94.23 ± 3.42 mg/kg to 57.24 ± 3.51 mg/kg in mixed starter cultures than the control group. These results indicate exist biogenic amine oxidase-producing strains could decrease the accumulation of BA in Sanchuan ham. This study reveals important findings for improving the safety and health of Sanchuan ham and other fermented meat products. Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-022-05419-y.

Allergenicity of alcohol-soluble wasp pupal proteins and its impact on the gut microbiota.

Wasp pupa protein has triggered allergies in certain consumers. In this study, we investigated the allergenicity of alcohol-soluble wasp pupa protein (ACWP) and its effect on the gut microbiota of mice in vivo. It was found that ACWP caused skin erythema and diarrhea in mice, the up-regulation of HIS, IgE, IL-4, IL-22, and IL-17A, and down-regulation of IgG2a, IgA, and IL-2 in serum. The results also revealed that the thymus, spleen, and small intestine structures in mice also altered significantly, and the intestinal wall structure was disrupted. Fluorescein isothiocyanate (FITC) labeled dextran intestinal permeability test depicted that the intestinal permeability of mice in the ACWP group increased significantly. The gut microbiota analysis in mice depicted that five bacterial strains in the ACWP group, including s_Candidatus_Arthromitus_sp._SFB_mice_Japa, were up-regulated, and nine low-abundant strains, including s_unclassified_g_norank_f_Ruminococcaceae, were down-regulated. The association analysis of gut microbiota and serum factors showed that eight serum biochemical factors were significantly correlated with 11 strains. The results revealed that ACWP could cause disturbance of gut microbiota and its metabolism, change the integrity and permeability of the intestinal tract, destroy the intestinal mucosal immune system, and then cause skin erythema and diarrhea as the primary manifestations.

Mechanism of biogenic amine synthesis of Enterococcus faecium isolated from Sanchun ham.

Sanchuan ham, produced in Yunnan, China, is food with ethnic characteristics favored by consumers. However, it can contain biogenic amines such as tyramine that are harmful to health, and the synthesis mechanism of biogenic amines in Sanchuan ham is not clear. This study focuses on the regulation of biogenic amine synthesis by quorum sensing. We used high-performance liquid chromatography to detect the content of biogenic amine in different kinds of ham and found that the content of biogenic amine in Sanchuan ham was higher than that in others. Tyramine-producing strain isolated from Sanchuan ham was identified as Enterococcus faecium. By monitoring the growth and tyramine synthesis of Enterococcus faecium under cultured conditions, the results found that high temperature and low salt increased tyramine production by E. faecium. After seven exogenous amino acids were applied to E. faecium, only tyrosine could promote the production of tyramine in E. faecium, and tyramine could not be synthesized in E. faecium until a certain amount was reached, indicating the presence of microbial quorum sensing signal molecules in the synthesis of tyramine in E. faecium. Untargeted metabolomics analysis of the differential metabolites produced by E. faecium showed that the contents of some peptides, especially alanyl-leucine, were significantly increased. Further experiments with synthetic alanyl-leucine illustrated that alanyl-leucine activated the expression of tyrosine decarboxylase (tyrDC), thereby regulating the synthesis of tyramine by E. faecium. Alanyl-leucine acted as quorum sensing signal molecules for biogenic amine synthesis by E. faecium, which provided a theoretical basis for reducing biogenic amine accumulation in ham. It is beneficial to control the content of biogenic amines in ham in the future.

Theabrownin-targeted regulation of intestinal microorganisms to improve glucose and lipid metabolism in Goto-Kakizaki rats.

Diabetes is a disease that is characterized by a disturbance of glucose metabolism. Theabrownin (TB) is one of the most active and abundant pigments in Pu-erh tea, and it is a brown pigment with multiple aromatic rings and attached residues of polysaccharides and proteins. TB has been shown to be hypolipidemic and displays fasting blood glucose (FBG)-lowering properties in rats fed a high-fat diet, but the underlying mechanism has not been elucidated. This study aimed to determine the effect of TB in treating diabetes and explore the underlying mechanism of action of intestinal microbes by using Goto-Kakizaki (GK) rats. Diabetic GK rats were treated up to 8 weeks with TB (GK-TB). Following treatment, the body weight, triglyceride (TG) content, fasting blood glucose (FBG) content, and Homeostatic Model Assessment for Insulin Resistance (HOMA-IR) were significantly lower in the GK-TB group than in the GK control group (P < 0.05). Meanwhile, the circulating adiponectin (ADPN), leptin, and glucokinase levels in the serum of the GK-TB group were significantly higher than those in the GK group, while there was little difference in hepatic lipase (HL) and hormone-sensitive triglyceride lipase (HSL) enzyme activities (P > 0.05). Furthermore, with the extension of treatment time, the number of unique intestinal microorganisms in GK rats greatly increased and an interaction among intestinal microorganisms was observed. The Firmicutes/Bacteroides ratio was decreased significantly, and the composition of Actinobacteria and Proteobacteria was increased. The use of multiple omics technologies showed that TB is involved in the targeted regulation of the core characteristic intestinal flora including Bacteroides thetaiotaomicron (BT), Lactobacillus murinus (LM), Parabacteroides distasonis (PD), and Bacteroides_acidifaciens (BA) which improved the glucose and lipid metabolism of GK rats via the AMP-activated protein kinase signaling pathway, insulin signaling pathway, bile secretion and glycerophospholipid metabolism. Intragastric administration of BT, LM, PD, or BA led to a significantly reduced HOMA-IR in GK rats. Furthermore, BT significantly reduced serum lipid TG and total cholesterol (TC) and BA significantly reduced the serum lipid TC and low-density lipoprotein (LDL). PD significantly reduced serum LDL, while the effect of LM was not significant. However, LM and PD significantly increased the content of ADPN in serum. Taken together, our results indicated that the effect of TB on diabetic rats mainly depends on the targeted regulation of intestinal microorganisms and that TB is a functional food component with great potential to treat or prevent diabetes.

Theabrownin isolated from Pu-erh tea regulates Bacteroidetes to improve metabolic syndrome of rats induced by high-fat, high-sugar and high-salt diet.

BACKGROUND: Theabrownin (TB), a high macromolecular compound and a characteristic component of Pu-erh tea, is able to markedly regulate blood lipid and glucose metabolism. We hypothesized that TB could ameliorate metabolic syndrome induced by high-fat, high-sugar and high-salt diet (HFSSD). RESULTS: To test these hypotheses, we fed rats with HFSSD and administered a gavage of TB. HFSSD successfully induced metabolic syndrome in rats. TB significantly improved serum lipid status, prevented obesity and fasting blood glucose (FBG) and glycosylated hemoglobin (GHbAIc) in rats. After TB intervention, Firmicutes/Bacteroides (F/B) ratio was greatly reduced and showed a dose-effect relationship. TB promoted the reproduction of Bacteroidetes such as prevotella_sp._CAG:1031, prevotella_sp._MGM2 and Bacteroides_sartorii, and inhibited the reproduction of Firmicutes such as roseburia_sp._1XD42-69 and roseburia_sp._831b. CONCLUSION: In HFSSD mode, prevotella_sp._CAG:1031 was one of the main dominant characteristic bacteria of TB targeting regulation, while roseburia_sp._1XD42-69 mainly inhibitory intestinal bacteria, which help to reduce body weight, TG and blood sugar levels of HFSSD rats. Glycerophospholipid metabolism, arachidonic acid metabolism, glycolysis/gluconeogenesis and insulin resistance were the critical pathway. TB has a high application potential in reducing the risk of metabolic diseases. © 2022 Society of Chemical Industry.

Theabrownin from Pu-erh tea together with swinging exercise synergistically ameliorates obesity and insulin resistance in rats.

PURPOSE: Theabrownin (TB)-containing Pu-erh tea has been shown to be hypolipidemic in rats fed a high-fat diet. Physical exercise such as swinging is also known to reduce obesity. We hypothesized that TB in combination with swinging can synergistically ameliorate obesity and insulin resistance in rats with metabolic syndrome. METHODS: TB, rosiglitazone, or lovastatin (controls) was administered by gavage to rats fed a diet high in fat, sugar, and salt. A subgroup of the rats was subjected to a 30-min daily swinging exercise regimen, whereas the other rats did not exercise. RESULTS: Theabrownin in combination with swinging was found to significantly improve serum lipid status and prevent development of obesity and insulin resistance in rats. Liver transcriptomics data suggested that theabrownin activated circadian rhythm, protein kinase A, the adenosine monophosphate-activated protein kinase, and insulin signaling pathways by enhancing cyclic adenosine monophosphate levels and, hence, accelerating nutrient metabolism and the consumption of sugar and fat. The serum dopamine levels in rats increased significantly after exercise. In parallel work, intraperitoneal dopamine injections were shown to significantly reduce weight gain and prevent the elevation in triglyceride levels that would otherwise be induced by the high fat-sugar-salt diet. Theabrownin prevented obesity and insulin resistance mainly by affecting the circadian rhythm, while swinging exercise stimulated the overproduction of dopamine to accelerate metabolism of glucose and lipid. CONCLUSIONS: Theabrownin and exercise synergistically ameliorated metabolic syndrome in rats and effectively prevented obesity.

Effects of theabrownin on serum metabolites and gut microbiome in rats with a high-sugar diet.

Evidence has proven that the gut microbiota is an important environmental factor contributing to obesity by altering host energy harvest and storage. We performed a high-throughput 16S rDNA sequencing association study and serum metabolomics profiling in rats with a high-sugar diet. Our studies revealed that the high sugar diet reduced the diversity of cecal microorganisms, while the combination of theabrownin and the high sugar diet increased the diversity of cecal microorganisms and promoted reproduction of Alloprevotella, Coprostanoligenes_group, Bacteroides, Prevotellaceae_NK3B31_group, Desulfovibrio, Intestinimonas, Alistipes, Bifidobacterium, Phascolarctobacterium, Ruminococcaceae_UCG-010 and Staphylococcus. The combination also inhibited the growth of Lactobacillus, Prevotellaceae_Ga6A1_group and Tyzzerella. The Firmicutes/Bacteroidetes (F/B) ratio can be significantly reduced after the intervention of theabrownin in high sugar diet rats, and the reproduction of Bacteroides acidifaciens (BA) and Staphylococcus saprophyticus subsp. saprophyticus can be promoted. We found that the obesity-associated gut microbial species were linked to the changes in circulating metabolites. Serum levels of deoxycholic acid, cholic acid, 1H-indole-3-acetic acid, 3-indole acrylic acid and melatonin were negatively correlated with BA and Staphylococcus saprophyticus subsp. saprophyticus, but positively correlated with Lactobacillus murinus, Leptum and Gut_metagenome. 2-Hydroxy-6-methylpyridin-3-carboxylic acid, l-homoserine, and 1,7-dimethylxanthine were positively correlated with BA and Staphylococcus saprophyticus subsp. saprophyticus, but negatively correlated with Lactobacillus murinus, Leptum, and Gut_metagenome. In a high sugar diet mode, theabrownin reduced the body weight and triglycerides and improved insulin resistance mainly by targeting the reproduction of intestinal microorganisms such as BA, Staphylococcus saprophyticus subsp. saprophyticus, Lactobacillus murinus, Leptum, Gut_metagenome and so on. A strong correlation between cecal microorganisms and serum metabolites, obesity and insulin resistance was observed. Theabrownin has high potential in reducing the risk of cardiovascular diseases such as diabetes and obesity.

Production of theabrownins using a crude fungal enzyme concentrate.

Theabrownins were produced from infusions of sun-dried green tea leaves using a crude enzyme concentrate of Aspergillus tubingensis TISTR 3647. This fungus had been isolated from a solid state fermentation of Pu-erh type tea. The crude enzyme concentrate contained activities of peroxidase, catechol oxidase and laccase. The enzyme concentrate effectively oxidized the phenolic compounds in green tea infusion to theabrownins. A theabrownins concentration of 56.0g/L was obtained in 44h. The reaction mixture contained the green tea infusion and crude enzyme concentrate in the volume ratio of 1: 0.205. The tea infusion had been produced using 200g of tea leaves per liter of distilled water. The reaction was carried out in a stirred bioreactor at 37°C with an aeration rate of 1 vvm, an agitation speed of 250rpm and a controlled pH of 7.0. Peroxidase, catechol oxidase, and laccase acted synergistically to convert the phenolic compounds in green tea infusion to theabrownins. Previously, theabrownins had been produced from green tea infusions only by using live fungal cultures. Production using the microorganism-free enzyme concentrate was comparable to production using the fungus A. tubingensis TISTR 3647. The proposed novel production process using the fungal crude enzymes and green tea infusion, offers a more controlled, reproducible and highly productive option for commercial production of theabrownins.

Serum metabolomics analysis of rat after intragastric infusion of Pu-erh theabrownin.

BACKGROUND: The aim was to study the effects of Pu-erh theabrownin (TB) (Mw > 50 kDa) on the metabolism of rat serum by nuclear magnetic resonance (NMR)-based metabolomics and identify candidate marker metabolites associated with Pu-erh TB, and thus provide fundamental information for a better understanding of the metabolism of Pu-erh tea in animals. RESULTS: TB infusion induced different changes in endogenous serum metabolites depending on the type of diet. Compared with the control group, the TB infusion group showed significantly reduced serum glycine and choline levels, as well as significantly increased taurine, carnitine and high-density lipoprotein (all P < 0.05). Compared with the high-lipid group, the high-lipid TB infusion group exhibited significantly reduced low-density lipoprotein and acetate levels, as well as significantly increased inositol, carnitine and glycine levels (all P < 0.05). CONCLUSION: Examination of the variations of these differential expressed metabolites and their individual functions revealed that the TB extract accelerated lipid catabolism in rats and might affect glucose metabolism. Of these, carnitine level significantly increased after intragastric infusion of TB regardless of the type of diet, and activities of carnitine palmitoyltransferases I and II changed significantly, suggesting carnitine may be a candidate serum marker for tracking the metabolism of TB in rats. © 2015 Society of Chemical Industry.

Fungal isolates from a Pu-erh type tea fermentation and their ability to convert tea polyphenols to theabrownins.

The natural microbiota involved in the fermentation influence the quality and taste of fully postfermented teas such as China's Pu-erh tea. Ten microbial isolates representing 6 species were recovered from a solid-state fermentation of a Pu-erh type tea. The isolates were Aspergillus tubingensis, Aspergillus marvanovae, Rhizomucor pusillus, Rhizomucor tauricus, Aspergillus fumigatus, and Candida mogii. With the exception of A. marvanovae and C. mogii, all these microorganisms have been previously reported in solid-state fermentations of native Pu-erh tea. The ability of the isolates for converting the tea polyphenols to bioactive theabrownins in infusions of sun-dried green tea leaves in a submerged fermentation process was subsequently investigated. All isolates except C. mogii TISTR 5938 effectively produced theabrownins in a 4-d fermentation in shake flasks at 40 °C, 250 rpm. A. tubingensis TISTR 3646, A. tubingensis TISTR 3647, A. marvanovae TISTR 3648, and A. fumigatus TISTR 3654 produced theabrownins at particularly high levels of 6.5, 12.4, 11.1, and 8.4 g/L, respectively.

Bioconversion of tea polyphenols to bioactive theabrownins by Aspergillus fumigatus.

Theabrownins (TB) are water-soluble phenolic compounds associated with the various health benefits of Pu-erh tea, a post-fermented Chinese dark tea. This work reports on the production of theabrownins from infusions of sun-dried green tea leaves using a pure culture of Aspergillus fumigatus isolated from a solid-state Pu-erh tea fermentation. A theabrownins yield of 158 g kg(-1) sun-dried green tea leaves was obtained in 6 days at 45 °C in an aerobic fermentation. In a 2 l fermenter, the yield of theabrownins was 151 g kg(-1) sun-dried green tea leaves in 48 h of aerobic culture (45 °C, 1 vvm aeration rate, 250 rpm agitation speed). Extracellular polyphenol oxidase and peroxidase of A. fumigatus contributed to this bioconversion. Repeated batch fermentation process was used for producing theabrownins but was less productive than the batch process.

[Study on the UV-quantitative analysis of theabrownins in Pu-Erh tea].

An UV-quantitative analysis method for the theabrownin (TB) in Pu-erh tea and its derived products was established in the present study. The results showed that the Pu-erh tea shows characteristic absorption at the wavelength of 270 nm, which can be used as wavelength for the content determination of TB. The preparation methods of standard TB and standard curve were also established. The determination results show that the method is simple, the results have certain credibility, and the established method can be used for the determination of TB in Pu-erh tea and its derived products.

Influence of different fermentation raw materials on pyrolyzates of Pu-erh tea theabrownin by Curie-point pyrolysis-gas chromatography-mass spectroscopy.

SCOPE: In this study, Pu-erh tea was prepared by solid-state fermentation of the sun-dried green tea, short-fermentation black tea, and black tea. Ultraviolet-visible spectroscopy, infrared spectroscopy and Curie-point pyrolysis-gas chromatography-mass spectroscopy (CP-Py-GC/MS) were used to study the characteristics and chemical compositions of the TB formed in these Pu-erh teas. METHODS AND RESULTS: The pyrolysates of the Pu-erh teas' theabrownin (TB1, TB2, TB3) were analyzed at 386°C using a Curie point pyrolysis instrument. TB1, TB2, and TB3 produced 158, 135 and 148 pyrolysis products, respectively. These compounds could be grouped as follows: alkaloids, 25.23% (TB1), 25.67% (TB2), and 21.91% (TB3); phenols, 24.19% (TB1), 23.08% (TB2), and 29.91% (TB3); nitrogen-compounds, 11.79% (TB1), 11.25% (TB2), and 13.39% (TB3); hydrocarbons, 10.96% (TB1), 10.37% (TB2), and 11.37% (TB3); ketones, 10.34% (TB1), 6.58% (TB2), and 8.22% (TB3); furan, 5.40% (TB1), 4.06% (TB2), and 2.33% (TB3); alcohol, 3.30% (TB1), 4.16% (TB2), and 3.34% (TB3); fatty acids, 2.80% (TB1), 4.03% (TB2), and 1.42% (TB3); esters 2.17% (TB1), 0.99% (TB2) and 2.35% (TB3); and amines 1.61% (TB1), 2.81% (TB2), and 0.86% (TB3). CONCLUSION: Theabrownin mainly contains alkaloids (caffeine), tea pigments, polysaccharides, proteins and lipids. Its precursors include various polyphenols, tea pigments, alkaloids, polysaccharides, proteins and lipids. These compounds in the raw materials impact the chemical composition of theabrownin, and black tea is not a suitable raw fermentation material for Pu-erh tea.

[Spectroscopic and structural characteristics of the main components of Theabrownin in Pu-erh tea].

In the present study, we fractionated the main components of TB in Pu-erh tea by dialysis and investigated their compositions, structures and properties. TB in the Pu-erh tea was fractionated by dialyses using films with different pore sizes. The highest TB concentration was obtained in the fraction with molecular weight species > 25 000 Da. The carboxyl and hydroxyl concentrations also increased in fractions where the molecular weight size selection was highest (i. e. , > 25 000 Da). AFM images revealed that TB particles with different molecular weights had different morphologies and the TB particles appeared as scattered islands or aggregates. CP-MAS NMR experiments revealed that the TB fraction with molecular weight species between 3 500 and 25 000 Da in size was characterized by a polymeric material of polyphenols. This polymeric substance contained primarily multiple benzene rings, polysaccharides, protein residue groups and various other functional groups. After acidic hydrolysis, this fraction formed a black precipitate. CP-MAS NMR found that the precipitate was a polymeric material with multiple benzene rings. CP-GC/MS identified 16 candidate compounds from the pyrolysis products of the black precipitate obtained from the main fraction with molecular weight species between 3 500 and 25 000 Da.

Influence of large molecular polymeric pigments isolated from fermented Zijuan tea on the activity of key enzymes involved in lipid metabolism in rat.

Influence of large molecular polymeric pigments (LMPP) isolated from fermented Zijuan tea on the activity and mRNA expression of key enzymes involved in lipid metabolism in rat was explored. The results show that intragastric infusion of high-dose LMPP (1.215 g/kg body weight) effectively suppressed the elevation in TC and LDL-C (p<0.05), and prevented the reduction in HDL-C (p<0.05), compared with the hyperlipidemia model group. LMPP significantly enhanced the activity of HL and HSL, and increased the HSL mRNA expression in the liver tissue and adipose tissue. High-LMPP treatment significantly reduced the HMG-CoA reductase expression by 56.5% in the liver compared with hyperlipidemia model group. In contrast, LDL-R expression was increased by 120% in the presence of high-LMPP treatment. These results suggest that LMPP have the hypolipidemic effect to some extent and significantly enhance HSL mRNA expression in the liver and adipose tissue, thereby increasing HSL activity in rat.